Dhwan Dahi gosht – the name is quite self explanatory but still intriguing, right! We are familar with smoked chicken roasts and cold cuts of red and white meat but a smoked curry might sound unusual to many people.
Dhuwan Dahi Gosht is a smoked meat curry, cooked in a spicy and creamy yogurt based sauce and finally infused with the smoke released from a burning piece of charcoal.
The burning charcoal is usually drizzled with oil or melted butter/ghee to release a very fragrant smoke that leaves the curry with a subtle grilled and earthy flavour. This homely and simple method is used in many kitchens across india and Pakistan to create smoky flavour in veg and non veg recipes. It’s a quick and hassle-free method that does not require long time or any special equipment.
Smoking chicken or any other foods this way can be extremely rewarding because you can dramatically change the flavor and add mysterious depth to your dishes that are sure to please your family and guests.
You can use the same recipe to cook mutton curry as well. Just increase the cooking time and add 1 cup of water instead of 1/2.
1 kg chicken cutups
1 cup finely chopped onion (1 medium onion)
2 tablespoon ginger-garlic paste
1 cup thick yogurt
1 teaspoon red chili powder
1 teaspoon black pepper
1/4 teaspoon turmeric
1 teaapoon coriander powder
1teaspoon cumin powder
Salt to taste
Seeds from 5 green cardamoms
2 tablespoons ghee or olive/coconut oil + 1 teaspoon for smoking the coal
1 tiny piece of coal
This Is What You Do:
Add yogurt, red chili powder, black pepper, turmeric, corainder and salt to a big mixing bowl.
Add chicken pieces to the yogurt and spice mix. Mix thoroughly. Set aside for 10-15 minutes. Meawhile get other ingredients ready for the curry.
Heat oil on medium heat in a deep pan.
Add chopped onions, fry till onions change colour. Do not let them turn golden.
Coarse crush cloves and cardamom seeds. Add them to onions in the pan. Saute a few seconds then add ginger and garlic paste. Continue to saute for another minute.
Add the marinated chicken along with the yogurt marinade to the pan.
Add 1/2 cup water, cover the pan and cook on medium low heat until chicken is done and liquids sufgiciently reduced.
For a smoky flavour – place the piece of coal directly on stove fire. Keep the flame low so that the coal burns through completely.
Take a piece of onion peel/ cabbage peel/ banana leaf or any tiny steel or ceramic cup to hold the coal.
Place the onion peel or any suitable thing in the middle of the cooked chicken curry. Pick up the hot coal with a pair of tongs, place it on the peel.
Drip a few drops of ghee or cooking oil over the coal. Instantly cover the pan with tight lid so that the smoke stays inside. Leave the pan covered for 5-6 minutes.
Discard the peel and coal, serve hot with naan.